Brian Phillips wrote: > If you're ever in Chicago or Florida, I highly recommend it. The sauce ends > up on top because the toppings and crust take about 20-30 minutes to cook, > slowly, because it's VERY thick. I can't compare it to true Italian pizzas.
Yeah it's good stuff. Invented in Chicago. Has nothing to do with anything original out of Italy, but if an idea can't be stolen and improved on, then progress is stopped. -------------------- BYU Unix Users Group http://uug.byu.edu/ The opinions expressed in this message are the responsibility of their author. They are not endorsed by BYU, the BYU CS Department or BYU-UUG. ___________________________________________________________________ List Info (unsubscribe here): http://uug.byu.edu/mailman/listinfo/uug-list
